Chef-owner Briana Kim has created an intimate destination for her innovative, fermentation-forward artistry — with a tasting menu of nine exquisite vegetarian dishes with finely calibrated, balanced flavours and almost meaty savouriness. A typical example: house-made sesame tofu served with seaweed mole and nori-infused chia in a broth of pine-smoked tea. Intriguing condiments include preserved figs in black-garlic oil and blackened beets in ancho paste. Pairings of wine or house-made non-alcoholic beverages are solid.